★★★★★

Easy, Delicious No Bake Pistachio Pie Recipe

Deliciously easy No Bake Pistachio Pie recipe is filled with cream cheese, pineapple, and marshmallows in a graham cracker crust! You’ll love this sweet treat at your next potluck or holiday party.

Slice of pistachio pie on a silver plate, topped with whipped cream and a maraschino cherry.

When it comes to holidays, I like to make desserts as simple as possible.

From easy pumpkin pie on Thanksgiving to carrot cake cupcakes on Easter.

Who needs the stress of a complicated treat?

Today’s Pistachio Pie recipe is a favorite of mine. Whether you’re serving it for a weeknight dessert or a holiday like St. Patrick’s Day or Easter, this is wonderful.

Do you remember watching Mr. Food on television growing up? Staying home sick from school I would see him on TV mid-day with a little cooking special.

“Oooh it’s so good.”

Anyway, this pie is inspired from his show! And from my favorite Pistachio Fluff salad.

As a fan of pistachio pudding, this fluffy, creamy pie has everything I crave…plus it’s a no bake dessert!

Pistachio pie in a graham cracker crust topped with whipped cream and maraschino cherries. One slice removed.

How to make Pistachio Pie

This recipe will make TWO pies. Perfect for holidays and sharing with others, or you can freeze one for later!

Start by making two graham cracker crusts, or do what I did and purchase them already made.

Normally I would make my own using THIS recipe, however, with holiday chaos I chose to purchase the already made crusts.

If making your own, pulse 18 full size graham crackers with 1/2 cup granulated sugar in a food processor until fine crumbs. Add melted butter and stir with a fork.

Press crumbs into the bottom of two pie plates, using the back of your hand or bottom of a cup to press firmly. Set aside.

For the filling, I used homemade whipped cream instead of Cool Whip. I have nothing against using Whipped Topping, but I forgot to buy it when I was setting out to make this recipe for the blog.

Plus, so many of you ask me anyway if you can use homemade whipped cream. 

In a large mixing bowl, beat heavy whipping cream until stiff peaks form. This will take several minutes. Set aside.

In mixing bowl, combine softened cream cheese with pistachio pudding mix. Beat until light and fluffy. Add in crushed pineapples. Do not drain.

Mix until combined. Fold in marshmallow and homemade whipped cream until blended.

Spoon into pie crust and chill for several hours or overnight. 

When ready to serve, top with a dollop of whipped cream and a cherry. You can even add chopped pistachios if you’d like.

Keep refrigerated until ready to use, store covered.

Pistachio Pie on a sliver plate with fork and whole pie in background.

Can you freeze Pistachio Pudding Pie?

YES!

Once you’ve made the pistachio cream pie filling, cover the top of the pie with plastic wrap. Then wrap the entire pie with foil. Can be frozen for several months.

When ready to serve, refrigerate overnight. Top with whipped cream and enjoy!

You can also serve this pie FROZEN for a different texture. It’s fantastic and will remind you of my favorite Cranberry Orange Salad recipe that we serve during the holidays!

Substitutions 

Well of course you can substitute other puddings in this recipe to create a whole new flavor.

You can also swap out the homemade whipped cream for Cool Whip.

Add in some coconut to the pudding mixture create an Ambrosia recipe.

Side view of a slice of pistachio pie. Whole pie in background.

More Watergate Desserts

When I think of watergate or pistachio desserts, I always choose this Watergate cake as my go-to “feed a family” recipe. It’s insanely delicious and I am always asked for the recipe!

This Watergate Sheet Cake is nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped cream topping and coconut, this cake has it ALL, and it’s easy to make too!

You’re going to LOVE these Watergate Cupcakes! Extremely nutty and moist thanks to pistachio pudding and pecans. Topped with a sweet, light whipped frosting, which is perfect for summer!

More Easy Desserts

Yield: 16 servings

Pistachio Pie

Prep Time 15 minutes
Total Time 15 minutes

Deliciously easy No Bake Pistachio Pie recipe is filled with cream cheese, pineapple, and marshmallows in a graham cracker crust! You'll love this sweet treat at your next potluck or holiday party.

Ingredients

For the Pie:

  • 2 prepared graham cracker crusts
  • 1 1/2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 package (3.4 oz) Instant Pistachio Pudding Mix
  • 1 can (20 oz ) crushed pineapple, do not drain
  • 1 1/2 cups mini marshmallows

For the toppings:

  • 1/2 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • maraschino cherries, optional

Instructions

  1. Start by making two graham cracker crusts, or do what I did and purchase them already made.
  2. Normally I would make my own using THIS recipe, however, with holiday chaos I chose to purchase the already made crusts.
  3. If making your own, pulse 18 full size graham crackers with 1/2 cup granulated sugar in a food processor until fine crumbs. Add melted butter and stir with a fork.
  4. Press crumbs into the bottom of two pie plates, using the back of your hand or bottom of a cup to press firmly. Set aside.
  5. For the filling, I used homemade whipped cream instead of Cool Whip. I have nothing against using Whipped Topping, but I forgot to buy it when I was setting out to make this recipe for the blog.
  6. Plus, so many of you ask me anyway if you can use homemade whipped cream. 
  7. In a large mixing bowl, beat heavy whipping cream until stiff peaks form. This will take several minutes. Set aside.
  8. In mixing bowl, combine softened cream cheese with pistachio pudding mix. Beat until light and fluffy. Add in crushed pineapples. Do not drain.
  9. Mix until combined. Fold in marshmallow and homemade whipped cream until blended.
  10. Spoon into pie crust and chill for several hours or overnight. 
  11. When ready to serve, make homemade sweetened whipped cream by beating 1/2 cup heavy cream in mixing bowl until stiff peaks form. Beat in powdered sugar. Pipe onto pie or spread thin layer over top. Add some cherries. You can even add chopped pistachios if you'd like.
  12. Keep refrigerated until ready to use, store covered.

Notes

    • Normally I would make my own graham cracker crust, however, with holiday chaos I chose to purchase the already made crusts.
    • Freeze the pie by covering the top of the pie with plastic wrap. Then wrap the entire pie with foil. Can be frozen for several months.
    • Cool whip can be used in place of the whipped cream.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 295Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 174mgCarbohydrates: 23gFiber: 0gSugar: 11gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 14, 2019

Comments & Reviews

  1. I love anything pistachio. I have tried the pistachio cake and it is delicious, love it! Can’t wait to try the pie!!

  2. I love making no bake desserts especially during the heat of the summer. This one definitely moves to the top of the list. 

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